Chickpea eggplant salad with feta and tomatoes - recipe | FoodPal
Clean, wash and slice the eggplants. Heat some oil in a frying pan and fry the eggplant slices in it over medium heat for 5-7 minutes on both sides until golden
Keywords
- chickpea
- leek
- tomato
- eggplant
- feta
- arugula
- cream cheese
- garlic
- lemon
- olive oil
- sesame
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Ingredients
- 2 Teaspoons Olive oil
- 125 g Vine tomatoes (fresh)
- 20 g Arugula (fresh)
- ½ (170 g) Eggplant (fresh)
- ⅞ (2,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Rosemary (fresh)
- 100 g Chickpeas (canned)
- 40 g Feta, sheep cheese, shepherd cheese (approx. 30% fat)
- ½ Teaspoon Sesame, sesame seeds (dried)
- 15 g Raisins
- ½ Tablespoon Mustard, mustard (hot)
- 1 ½ Teaspoon Lemon juice
- 1 Pinch(s) Chili flakes
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